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Eggs, and how to use them : a guide for the preparation of eggs in more than five hundred different styles with some reference to their importance in the past and present times

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Eggs, and how to use them : a guide for the preparation of eggs in more than five hundred different styles with some reference to their importance in the past and present times


Published 1898
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Bibliography: p. 128

Rare copy 1: Herndon/Vehling Collection, School of Hotel Administration. Provenance: James B. Herndon, Jr. (bookplate); J.B.H. (label)


Publisher New York : Caterer Pub. Co.
Pages 136
Language English
Digitizing sponsor MSN
Book contributor Cornell University Library
Contributor usage rights See terms
Collection cornell; americana

Full catalog record MARCXML

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